This Parsi Chicken with Apricots dish is a combination of sweet and sour flavors. It makes a delicious meal with a potato garnish so it has a crunchy texture!
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Ingredients
Chicken
- 2 lbs chicken pieces
- 3 TBSP Ghee
- 1-1/2 onion(s) finely sliced
- 1 clove garlic chopped
- 1-1/2 inch ginger chopped
- 3 red chili(s) dried
- 1-1/2 tsp DIY garam masala
- 1 cup filtered water
- 2 TBSP tomato paste
- 1 tsp Himalayan pink salt
- 2 TBSP white vinegar
- 1-1/2 TBSP jaggery (grated) or brown sugar
- 12 apricot(s) dried
Potato Straws
- 1 potatoes large
- 1 TBSP Himalayan pink salt
- 4 TBSP Ghee
- 6 cups filtered water
Ingredients
Chicken
Potato Straws
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Instructions
- Chop chicken into cubes.
- Slice onions in fine rings.
- Melt ghee over medium heat and add onions. Stir until softened or starting to brown.
- Stir in garlic, ginger, red chilis, and garam masala.
- Add chicken and stir and brown the chicken for five minutes.
- Stir in tomato paste, salt, and water. Bring to a boil, reduce heat, cover, and simmer for twenty minutes.
- Stir in vinegar, jaggery, and apricots. Cover and simmer for fifteen minutes.
Potato Straws
- Pour water and salt into a large bowl and stir.
- Grate the potato on the largest holes of a grater, and put into the bowl. Stir briefly.
- Remove a handful of potato straws and squeeze the water out. Place on paper towel and pat dry.
- Melt ghee in a skillet for deep-frying and add potato straws in small amounts. Too much at a time can cause the ghee to bubble and overflow. Remove when golden and crispy.
- Garnish the chicken and apricots with the potato straws and enjoy!
